Penicillium roquefortiによる乳蛋白の変化 : 乳蛋白の分解,窒素分布の変化及び乳酸菌の影響 (1)

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Flavor and body of cheese are attributed to hydrolysis of milkproteins during the period of ripening. The milkproteins in Roquefort cheese are hydrolysed by rennet, lactic acid bacteria and P. roqueforti. These facts give effects to the nitrogen distribution in cheese. From these points, we have performed the follwing experiments: 1) On the decomposition of skimmilk proteins by 6 strains of P. roqueforti. 2) On the decomposition of casein in synthetic media inoculated with P. roqueforti No. 1006. 3) On the comparison of decomposition of casein, albumin and globulin prepared from skimmilk by P. roqueforti No. 1006. 4) On the effects of lactic acid bacteria on the decomposition of skimmilkI proteins and growth of P. roqueforti. 5) On the effects of rennet on the decomposition of skimmilk proteins. 6) On the changes of nitrogen distribution in cheese, as determined by WASTNEY and BORSOOKs method. Results obtained are summarized as follows: 1) Of the individual skimmilk protein, albumin was most easily decomposed, casein was next and globulin was less decomposed than the above two. But changes of casein seemed to give significant effects to these of milk proteins. 2) In the cheese curd inoculated with P. roqueforti, ratio of soluble nitrogen to total nitrogen increased and to soluble protein nitrogen decreased, Especially, increase of proteose nitrogen was more remarkably than the others. 3) Skimmilk protein was not decomposed by Str. lactis. But growth of P. roqueforti in skimmilk medium was accerelated in the case of symbiosis of this bacterium. 4) Milk protein which had been subjected to the action of rennet, was remarkably decomposed by P. roqueforti.
社団法人日本農芸化学会の論文

Penicillium roquefortiによる乳蛋白の変化 : 乳蛋白の分解,窒素分布の変化及び乳酸菌の影響 (1)

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